3 HIGH PROTEIN VEGAN RECIPES | a full day of meals

Avocado Toast on Sourdough bread with Chickpeas & Tahini

Ingredients
  • 2 thin slices sourdough bread, toasted
  • 1 medium avocado, mashed
  • ½ cup cooked chickpeas
  • 1 teaspoon tahini
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon fennel seeds
  • ¼ teaspoon red chili flakes
Instructions
  1. Spread the mashed avocado onto the toasted sourdough, and top with the remaining ingredients.

Loaded Sweet Potato Arugula & Herb Salad

Ingredients
  • 2 cups arugula
  • ½ cup fresh parsley, chopped
  • ½ cup fresh mint, stems removed
  • ¼ cup fresh dill, chopped
  • 1 cup roasted sweet potatoes
  • ½ cup cooked farro
  • ½ cup cooked black lentils
  • 2 tablespoons dressing (recipe below) + more to taste
  • 2 tablespoons toasted pumpkin seeds or other seeds or nuts
salad dressing
  • 2 tbsp olive oil
  • ¼ cup grapefruit juice, fresh squeezed
  • 2 tsp pomegranate molasses
  • 1 tsp maple syrup
  • ½ tsp salt
  • 1 tsp black pepper
  • ½ tsp smoked paprika (optional)
Instructions
  1. Place the arugula, herbs, sweet potatoes, farro, and lentils in a mixing bowl.
  2. Pour the dressing over the veggies, and toss until everything is coated. Season with more dressing or salt to taste.
  3. Serve topped with pumpkin seeds.
  4. note: to make the dressing combine the oil, grapefruite juice, pomegranate molasses, maple syrup, salt, pepper, and paprika in a jar with lid or a small bowl and shake or whisk to combine.

Classic Red Beans & Rice

 

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